Chefs balance tradition with innovation when cooking turkey

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Treading lightly around customer memories of home-cooked Thanksgiving dinners, some restaurant operators will walk a fine line between the familiar and the innovative when they cook turkey this year.
They realize that many patrons have a mental archetype of the traditional family feast, centered on a simply roasted bird and predictable accompaniments like giblet gravy, cranberry sauce and mashed potatoes. That tends to be at odds with a chef’s ...

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